How to make Chicken and Pepper Stir Fry - Chicken and coloured peppers combine well to make this delicious stir-fry.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless chicken (हड्डी रहित चिकन), Yellow bell pepper (पीली शिमला मिर्च )

Cuisine : Chinese

Course : Main Course Chicken

Chicken and Pepper Stir Fry Recipe Card

Chicken and Pepper Stir Fry

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Chicken and Pepper Stir Fry checkout Chicken Tetrazini, Chicken Manchurian, Chicken In Paprika And Pepper Sauce, Butter Chicken . You can also find more Main Course Chicken recipes like Chicken Miraoni, Dal Murgh, Kasundi Chicken, Malvani Chicken Hara Masala.

Prep Time : Preparation Time

Cook time : Cooking Time

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Chicken and Pepper Stir Fry Recipe

  • Boneless chicken cut into strips 300 grams

  • Yellow bell pepper finely chopped 1 small

  • Red bell pepper finely chopped 1 small

  • Green capsicum finely chopped 1 small

  • Salt to taste

  • Crushed black peppercorns 1 teaspoon

  • Ginger-garlic paste 2 teaspoons

  • Cornflour/ corn starch 1 tablespo

  • Oil 2 teaspoon

  • Ginger finely chopped 1 teaspoon

  • Garlic finely chopped 2 teaspoons

  • Red chilli sauce 2 teaspoons

  • Soy sauce 1

  • Celery chopped 1 teaspoon

  • Spring onion bulbs cut into quarters 2-3

  • Vinegar 1 teaspoon

  • Sesame seeds (til) 1 teaspoon

  • Spring onion greens finely chopped 1 teaspoon

  • Sesame oil (til oil) 1/4 teaspoon


Step 1

Take the chicken strips in a bowl. Add salt, ¼ teaspoon crushed peppercorns and ginger-garlic paste. Mix well and add 1 tablespoon cornflour. Mix well and set aside for 5-10 minutes.

Step 2

Heat 2 teaspoons oil in a non-stick pan. Add marinated chicken and cook on high heat till the chicken is almost cooked. Remove from heat and set aside.

Step 3

Heat ½ tablespoon oil in another non-stick pan. Add ginger and sauté. Add garlic and sauté for ½ minute.

Step 4

Add yellow pepper, red pepper, capsicum, mix well and sauté on high heat for a few minutes.

Step 5

Dissolve 2 teaspoons cornflour in little water, mix well to make a lump free slurry.

Step 6

Add red chilli sauce and soy sauce to the pan with the peppers. Mix well. Add celery and mix again.

Step 7

Separate the spring onion bulbs and add. Mix well and cook for a minute.

Step 8

Add ¼ teaspoon crushed peppercorns and mix. Add the slurry and stir well, cook for 2 minutes.

Step 9

Add chicken and mix well. Cook for a minute.

Step 10

Add vinegar, sesame seeds, 1 teaspoon chopped spring onion greens and mix well. Let it get heated through.

Step 11

Add remaining crushed peppercorns, mix well and switch off heat. Add sesame oil and mix well.

Step 12

Serve hot garnished with some chopped spring onion greens and sesame seeds.